Build-Your-Own Cracker Lunch Box

Steps

Kid helper. A child can do steps 3, 4, 5 and 6: no knife, no heat. Steps marked “Grown-up” use a knife. Cooking with kids

1. Stack the turkey slices and cut out rounds with a 2-inch round cutter or the rim of a small glass. Save the scraps for a snack or a sandwich.
   Grown-up: knife
2. Stack the cheese slices and cut rounds the same way. If using block cheese,

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   it into thin squares instead.
   Grown-up: knife
3. Put the turkey and cheese rounds in the largest compartment of the lunch box with the crackers next to them.
   Kid step
4. Fill the other compartments with the grapes, carrots and snap peas.
   Kid step
5. Spoon the dip into a small lidded cup, if using, and tuck in the treat.
   Kid step
6. Close the lid and refrigerate until it's time to go. Pack with an ice pack.
   Kid step

Tap an underlined word for how to do it, or see all techniques.

Tips

• Cut grapes in half lengthwise for kids under 5 to lower the choking risk.
• Keep the crackers in their own compartment so they stay crunchy.
• Swap in leftover chicken, hard-boiled egg slices or cucumber rounds to keep it interesting.

Storage

Keep cold. Eat within 4 hours with an ice pack.

Make ahead

Pack the night before (everything except the crackers) and refrigerate. Add the crackers in the morning.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: grapes (August to October), snap peas (April to June).